I’m on a mission to show that good vegan eats can include delicious and tasty foods like my new favorite, these Best Vegan Brownies. I call them “best” because, well, in my book that’s exactly what they are. Dark Chocolate throughout and topped with Chocolate Frosting laced with chopped pecans. A recent study shows that including dark chocolate can be beneficial for your heart. That’s good news for these brownies…and for those of us who get to eat them.
We go to a lot of my family dinners. Let me just say this about my family, they tolerate our veganism and they’re very accommodating, but I don’t see them jumping on the V bandwagon any time soon.
That doesn’t mean I don’t wish they would because I know it’s healthier. But I keep my clam shut. There’s nothing worse than a pushy vegan. Well, the pushy hunter who shoves pictures in your face of their gutted dead deer right after you tell them you’re vegan? That’s probably worse.
I think everyone has to make their own way in this world. When people are ready, they’ll seek out information or they’ll ask. And when they ask about my vegan diet, I’m happy to share with them what I know to be true – being vegan is a great way to live!
Yes, V is for Vendetta, but in this case it works quite well for Vegan! I’m thinking about putting little banners like this in the food I bring to our family dinners. I want them to know when they take a bite of these delicious brownies that they’re eating 100% pure-bred, tasty vegan morsels!
But hopefully not the toothpicks. Those aren’t fun eats at all.
Best Vegan Brownies
- ½ cup margarine, melted
- ½ cup peanut butter, melted
- ½ cup applesauce
- ¾ cup semi-sweet chocolate chips, melted
- 2 cups sugar
- 1 cup soy buttermilk, Soy milk combined with 1 tablespoon apple cider vinegar
- 2 tablespoons corn starch
- 1 tablespoon flax seed meal, (ground flax seed)
- 4 tablespoons water
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ cup cocoa
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Chocolate Frosting (see recipe below)
- Heat oven to 350 F degrees. Lightly grease a 9×13 baking dish.
- Wet ingredients: Combine margarine, peanut butter, apple sauce and melted chocolate in a large bowl. Stir until well combined then add the soy buttermilk and give it another stir or two until everything’s, you know, well acquainted.
- In a small bowl combine the corn starch, flax meal and water. Stir a bit and set aside so they can jell out.
- Add the sugar and vanilla to the rest the large bowl of wet ingredients and stir. Then add your corn starch mixture and stir that up with the rest of the wet ingredients as well. Set aside.
- Meanwhile, back at the farm, you’re going to want to mix together your dry ingredients. Combine the flour, cocoa powder and salt and stir. Wow, that was tough, wasn’t it? Add the dry ingredients to the wet, and give everything another stir.
- Add the chocolate chips (you definitely don’t want to forget those!).
- Spread the batter evenly into the prepared baking dish and bake in heated oven about 35 to 45 minutes. Remove from the oven when the brownies are to your liking (some like them gooey, others like them more well-done).
- Let the brownies cool for about 10 minutes and then you can add the icing. Yes, normally you would wait until the cake or brownies were completely cooled, but this time we’re going for a little thinner consistency on top. Sounds like the way my dad described his hair. Go figure!
- ½ cup margarine
- 2 cups powdered sugar
- ¼ – ½ cup cocoa
- ½ cup walnuts, chopped
- 2 – 3 tablespoons soy milk
- Begin by combining the powdered sugar and margarine. It’s a bit tough to stir at first, but just take your time with it and you’ll get there. Add the cocoa and stir some more.
- Now add just enough soy milk to get the icing to just the right consistency. I like it to be spreadable, but not too smooth. Sorry, MJ, no smooth criminals here. Add the walnuts and then wait for those brownies to finish baking.